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Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops a light golden color. Be careful not to burn the butter. Remove from heat.
Meanwhile bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then cook for another 30 seconds.
Return the brown butter to medium-low heat. With a slotted spoon, scoop the gnocchi from the pot into the warm butter and toss. Add the sage and a few tablespoons of the gnocchi cooking water.
Remove from the heat and add half of parmesan cheese and ground black pepper. Serve and top with remaining cheese.